When we were introduced to fresh wasabi, we were in awe of its appearance, aroma and taste—as opposed to the knobs of dyed horseradish that show up on our sushi plates. After trying some, we were inspired to recreate one of our favorite snacks, wasabi peas, in which crisp peas are coated in a spicy wasabi paste.
You have to use freeze-dried peas for this recipe. Trust us: We tried drying our own fresh peas—but it didn't work out so well, because the water content causes the peas to shrivel when they are drying. The freeze-dried ones are easy to find and make a world of difference. Sesame Chickpeas
To learn more, read "Wasabi Here Now."
Chickpea Nuts Recipe from the Tasting Table Test Kitchen